My love for peaches runs deep. Especially during their peak season (July and August). And especially if Peach Crisp is involved! This easy peach crisp recipe combines juicy, ripe peaches with a simple, buttery, oats crumble topping for the perfect summer dessert.
Ingredients You’ll Need to Make Peach Crisp
- Peaches - you’ll need 5-6 medium size peaches.
- Granulated sugar and Brown sugar - granulated white sugar to sweeten the peaches and brown sugar for the crisp topping.
- Old Fashioned Rolled Oats - rolled oats for the golden, crisp topping.
- All purpose flour - flour is added to the rolled oats to help form the topping.
- Corn Starch - used as a thickening agent for the peaches - alternatively you could also use flour.
- Cold Butter - very cold butter for that buttery, golden brown, crisp topping.
- Cinnamon, Nutmeg and Salt - spices and salt for flavor enhancement.
- Pure vanilla extract - vanilla extract also adds great flavor to this peach dish.
- Optional: Chopped pecans added to the topping if you want more texture and crunch.
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Give the peaches a quick wash, remove any store stickers, then remove the peach skin. The easiest way to peel the skin off of peaches is by blanching them. Here’s a quick how-to guide to help you with this process. You can certainly leave the skin on, but I’ve tried both ways and removing the skin helps prevent it from falling off during the baking process and ending up mixed in the dessert.
Step Two: Once the skin is removed, slice the peaches around the pit and add them to a bowl. Add peach ingredients to the bowl: white sugar, cornstarch, cinnamon, nutmeg, vanilla extract, pinch of salt. Gently mix the ingredients together and set aside.
Step Three: In a separate bowl or food processor add crisp topping ingredients: oats, flour, brown sugar, cinnamon, nutmeg, salt, and cold butter. Crumble the ingredients together using one of these methods: with clean hands, with a pastry cutter, or pulsing for a few seconds in a food processor; until a crumble mixture starts to form.
Step Four: Transfer the peaches into a small-medium size baking dish. I am using a 9.5 x 6.5 x 2 in / 1.5 qt dish, but you can use whatever kind you have at home. Add the crumbled peach crisp topping on top of the peaches. Bake for 35-40 minutes or until the topping is golden brown. The peaches may start to bubble around the sides of the dish as it bakes.
Step Five: Remove the crisp from the oven and let it cool for 5-10 minutes. Serve warm by itself, with vanilla ice cream, or with a drizzle of caramel topping. Enjoy!
What’s the difference between Peach Cobbler and Peach Crisp?
Peach cobbler, which I’m sure many of us grew up loving, is made with a cake batter or biscuit topping. As it bakes, the cobbler seeps through and bakes around the fruit. Peach crisp is a baked dessert similar to cobbler except made with an oat crumble topping that has a slightly crisp texture. The peach crisp topping primarily stays on top of the fruit as it bakes.